Exotic Yogurt Log
19-039
Group Sable Breton
Ingredient
KG
%
Flour
0.318
100.00
Sugar
0.188
59.10
Egg Yolk
0.113
35.40
BAKELS BAKING POWDER
0.008
2.50
Salt
0.001
0.30
BAKELS DAIRY BLEND
0.225
70.90
Total Weight: 0.853
Group Sauteed Exotic Fruit
Ingredient
KG
%
Mangoes
2.000
-
Pineapple
0.600
-
Brown Sugar
0.110
-
BAKELS DAIRY BLEND
0.300
-
Total Weight: 3.010
Group Yogurt Sponge
Ingredient
KG
%
Cake Flour
0.020
100.00
All Purpose Flour
0.040
200.00
Heavy Cream
0.075
375.00
Icing Sugar
0.060
300.00
Yogurt
0.375
1,875.00
Egg Yolk
0.120
600.00
Sugar #1
0.085
425.00
Egg white
0.090
450.00
Sugar #2
0.070
350.00
Total Weight: 0.935
Group Whipped Ganache
Ingredient
KG
%
Heavy Cream
0.150
-
Glucose
0.017
-
Trimoline
0.017
-
PETTINA NON-TEMPERING WHITE CHOCOLATE
0.250
-
APITO STRAWBERRY PASTE
0.002
-
Whipping Cream
0.427
-
Total Weight: 0.863
How to do it:
1. For the Sable Breton: make a zabaglione with egg yolk & sugar.
2. Mix in the creamy butter & salt.
3. Lastly, fold in sifted flour and Bakels Baking Powder.
4. For the Sauteed Exotic Fruit: cut fruits into cubes.
5. Add in the Bakels Dairy Blend and brown sugar and sauté until soft.
6. For the yogurt sponge: sift flour and starch together.
7. Warm up the cream to dissolve the icing sugar and add in yogurt, mix until homogenized.
8. Make a zabaglione with egg yolk and sugar #1.
9. Lastly, make a meringue with remaining egg whites and sugar.
10. Fold in the zabaglione into the yogurt mixture, and then the meringue.
11. Bake at 170°C for about 25-30 minutes.
12. For ganache: boil cream, trimoline, glucose and Apito Strawberry Paste. Pour over white chocolate and emulsify. Fold in whipped cream. Pipe.
Yield: 4 pieces
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